Using a whisk or a hand blender blend the yogurt well.
Add powdered sugar/confectioners sugar to the yogurt and whisk or blend with a hand blender.
Add oil to the mix and whisk or blend.
Further add in suji/sooji, all purpose flour and whisk well. You can also use a blender however dont overmix or over blend or else the cake texture will turn out very dense.
Add 1 cup milk and gently whisk again.
Then, cover the batter with a lid and let it soak for 15 minutes. This step is key for the suji to absorb all the liquid.
After the 15 minutes are up, add ¼ cup milk, baking powder, baking soda, vanilla extract and tutti frutti. Whisk but don’t over mix. Don't use a hand blender at this step. Use either a spoon or a whisk.
Grease the cake pan liberally with oil. I typically used a brush to grease the pan, on the base as well as the sides. Pour the batter into greased cake tin and garnish with some extra tutti frutti.
Follow your air fryer directions for preheating to 330°F for 5 minutes. Once preheated place the tin with batter in the air fryer basket. Close the basket. Set the time and temperature at 330°F for 26 to 30 minutes. Every air fryer is diffrent so check after the 26 minute mark. You can increase the time if it isn't done.
Finally, to check for doneness, insert a toothpick into the center and make sure it comes out clean. Moreover, let cool completely, before turning the cake into a plate.
Enjoy the crispy outside and moist inside cake.